Why Organic?

First you have to know what the term “organic” refers to the way agricultural products are grown and processed. In the U.S., organic crops must be grown without the use of synthetic pesticides, bioengineered genes (GMOs), petroleum-based fertilizers, sewage sludge-based fertilizers, and ionizing radiation.

Benefits of Organic Produce

Organic produce contains fewer chemicals. Chemicals such as fungicides, herbicides, insecticides, and synthetic fertilizers are widely used in conventional agriculture and residues remain on (and in) the food we eat.

Organic food is often fresher because it doesn’t contain preservatives that make it last longer.

Organic farming is better for the environment. Organic farming practices reduce pollution, conserve water, reduce soil erosion, increase soil fertility, and use less energy promoting a self-sustaining cycle of resources on a farm. Farming without pesticides is also better for nearby animals as well as people who live close to farms.

Organic food is GMO-free. Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to beresistant to pests or disease and improve crop yields.

Why Local?

Benefits of Local Produce

Financial: Money stays within the local economy and more of that share goes directly to the farmer, instead of to things like marketing and distribution.

Transportation: In the U.S., the average distance a meal travels from the farm to the dinner plate is over 1,500 miles. Produce must be picked while still unripe and then gassed to “ripen” it after transport. Or the food may be highly processed in factories using preservatives, irradiation, and other means to keep it stable for transport.

Freshness: Local food is harvested when ripe and thus fresher and full of flavor.